Encapsulation of Bifidobacterium bifidum into a pH-sensitive gel system using 3D food printing: Enhanced viability and targeted release
Background
This study develops a novel pH-sensitive core-shell delivery system using 3D food printing (3DFOODP) to enhance the viability and targeted release of Bifidobacterium bifidum. The findings contribute to advanced probiotic formulations for improved gut health and host-microbe interactions.
Objective
This study developed a novel pH-sensitive core-shell delivery system using 3D food printing (3DFOODP) with a coaxial nozzle to enhance the viability and targeted release of Bifidobacterium bifidum, a probiotic crucial for host-microbe interactions and gut health. The aim was to evaluate its protective effect under gastrointestinal conditions, contributing to effective probiotic interventions.
Method
Bifidobacterium bifidum was encapsulated within a starch gel core for protection, while an alginate/pectin (Al-P) matrix formed the pH-sensitive shell for targeted release. Rheological analyses optimized the printability and structural integrity of the food inks. The morphology, crystallinity, and chemical structure of the 3D-printed samples were characterized using scanning electron microscopy, X-ray diffraction, and Fourier-transform infrared spectroscopy. Bacterial survival rates were calculated during the 3DFOODP stages. Probiotic viability was evaluated in simulated gastric fluid (SGF, pH 1.2) and simulated intestinal fluid (SIF, pH 6.8) to determine targeted release efficacy.
Results
Printing parameters were optimized to achieve high structural integrity and dimensional accuracy in the 3D-printed samples. The pH-sensitive Al-P shell effectively protected probiotics in SGF, with 83.1% survival after 2 h, compared to eliminating unencapsulated bacteria. High survival rates were observed in SIF (92.0%), ensuring targeted intestinal delivery. The probiotics maintained a 96% survival rate post-3DFOODP, with viable counts exceeding 109 CFU/g after freeze-drying.
Conclusions
This early-phase research demonstrates the potential of a pH-sensitive 3DFOODP delivery system to enhance probiotic viability, supporting host-microbe interactions and targeted gut health interventions. This innovative approach contributes to developing probiotic formulations with improved stability and efficacy.
References:
Lenie, Matthias D R, Safoura Ahmadzadeh, Filip Van Bockstaele, and Ali Ubeyitogullari. 2024. “Development of a PH-Responsive System Based on Starch and Alginate-Pectin Hydrogels Using Coaxial 3D Food Printing.” Food Hydrocolloids 153: 109989. doi:https://doi.org/10.1016/j.foodhyd.2024.109989.
Ahmadzadeh, Safoura, and Ali Ubeyitogullari. 2024. “Lutein Encapsulation into Dual-Layered Starch/Zein Gels Using 3D Food Printing: Improved Storage Stability and in Vitro Bioaccessibility.” International Journal of Biological Macromolecules 266: 131305. doi:https://doi.org/10.1016/j.ijbiomac.2024.131305.
Funding: This research was supported by the Arkansas Biosciences Institute and the USDA National Institute of Food and Agriculture.